• 200 ml verjuice

  • 5 pieces Pickled Lemons reserve juice

  • 1 Grainfed Chicken

  • 8 Vine leaves .

  • Olive Oil

  • Sea Salt and ground Black pepper

  • Sauce

  • 2 shallots finely sliced

  • Butter

  • 350 ml verjuice

  • 400 ml chicken stock


  • 1.

    Remove marylands then remove tailpart of chicken to ensure even cooking times.

  • 2.

    Coat with some olive oil and verjuice.

  • 3.

    Season with sea salt & ground black pepper.

  • 4.

    Dot with pickled lemon. Slices of pickled lemon can be placed under the chook for roasting.

  • 5.

    Cook in a hot oven (220 degrees) for 35-45 minutes for a 2.2kg chicken.

  • 6.

    Wash vine leaves.

  • 7.

    Heat 100ml verjuice and blanch each leaf 30 seconds -1 minute and Put aside.

  • Sauce:

  • 1.

    Saute shallots in a drizzle of olive oil and a knob of butter.

  • 2.

    Add 350 ml verjuice and reduce by 75%.

  • 3.

    Add chicken stock and reduce again to the desired consistency.

  • 4.

    After removing the chicken from the oven let it rest for 20-25 minutes before carving.

  • 5.

    Use any pan juices to add to your sauce.

  • 6.

    Check for flavour – it may need a splash of verjuice to even out.

  • 7.

    Once chicken is carved place the vine leaves into a hot oven with some olive oil for 2 minutes or so until crisp. Each guest should have some thigh meat and some breast, drizzle sauce over the chicken and garnish with crispy vine leaves.

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